Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Creamy Crab-Stuffed Shells
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- #81533
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
8 jumbo pasta shells
4 ounces crab meat
1 teaspoon green bell pepper, finely chopped
1 teaspoon red onion, finely chopped
3 teaspoons butter, divided
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon Old Bay seasoning
1 egg, beaten
2/3 cup skim milk, divided
3 tablespoons low-fat mayonnaise
2 teaspoons flour
1/8 teaspoon salt
3 tablespoons grated Parmesan cheese
directions
Preheat oven to 350 degrees F. Cook pasta according to package directions.
While pasta is cooking, saute green pepper and onion in 1 tsp. melted butter until tender.
Combine the crab meat, spices, egg, 1 tbsp. milk, vegetables, and mayonnaise. Spoon mixture into shells.
Spray the bottom of a 9" x 9" casserole dish with cooking spray, place stuffed shells in dish in a single layer.
Melt 2 tsp. of butter in saucepan. Over low flame, stir in flour and salt with a wire whisk and gradually add 1/2 cup of milk.
When sauce is smooth, stir in Parmesan cheese. Drizzle sauce over shells. Sprinkle top with Old Bay seasoning.
Bake for 30 minutes or until bubbling.
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nutrition data
397 calories, 18 grams fat, 32 grams carbohydrates, 25 grams protein per serving.
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